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Quick Salmon and Mediterranean Style Pearl Couscous

Quick Salmon and Mediterranean Style Pearl Couscous

with Black Olives and Bell Pepper
Sam Richards
Sam RichardsUpdated on April 24, 2026
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Calories
: 
722 kcal
Protein
: 
34.1g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Mustard
  • Soya
  • May contain traces of allergens
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Pearl Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Mediterranean Style Seasoning

(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

1 unit(s)

Bell Pepper

1 unit(s)

Lemon

30 grams

Black Olives

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

½ tbsp

Honey

Energy (kJ)3023 kJ
Energy (kcal)722 kcal
Fat30.1 g
of which saturates9 g
Carbohydrate76.9 g
of which sugars19.3 g
Dietary Fibre9 g
Protein34.1 g
Cholesterol80 mg
Salt3.7 g
Potassium232.1 mg
Calcium14.8 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Medium Saucepan
•Kettle
•Baking Paper
•Large Frying Pan

Instructions

Get Started
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
  • Pour the boiled water into a saucepan on medium-high heat with ½ tsp salt. Simmer the pearl couscous, 14-15 mins.
  • Once cooked, drain and pop back in the pan. Add a drizzle of oil and stir through.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper. Sprinkle over half the Mediterranean style seasoning. Lay the fish on a lined baking tray, skin-side down.
Bake Fish
2
  • When the oven is hot, bake the fish on the middle shelf, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
  • Meanwhile, slice the bell pepper into thin strips. Halve the lemon. Roughly chop the olives.
  • Heat a drizzle of oil in a frying pan on medium-high heat. Add the sliced pepper to the pan and stir-fry, 4-5 mins.
  • Add the remaining Mediterranean style seasoning to the pepper. Fry for 1 min. 
Simmer Sauce
3
  • Add the passata, veg stock paste, olives, sugar and water for the sauce (see pantry for both) to the pepper. Season with salt and pepper. Bring to the boil, then simmer, 2-3 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Once the pearl couscous is cooked, stir it into the sauce. Add the butter (see pantry) and a generous squeeze of lemon juice. 
  • Once the salmon is cooked, drizzle over the honey (see pantry). Squeeze over a little lemon juice.
Dinner's Ready!
4
  • Share the pearl couscous and sauce between your bowls. 
  • Top with the salmon fillets. 
  • Serve with the remaining lemon wedges on the side.
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